Veggie tacos
I loooooove Mexican food. Sadly, even though there are several restaurants which claim to serve it in Zurich, it’s really hard to find good Mexican food here. So I just have to make my own.
Veggie tacos is one of my favorite meals. Luckily taco shells are easy to come by here. I make the filling with kidney beans, Quorn “mince”, or a mixture of the two. I sautee some garlic and onions, add spices, the beans or Quorn, and a little tomato puree.
For cheese, I usually use sharp gruyere, which is very easy to come by here and works surprisingly well as a substitute for sharp cheddar. On top of that I pile salsa, diced tomatoes, sliced green onions, sliced avocados, and shredded lettuce. This is one of the few situations in which I actually prefer iceberg lettuce, but I rarely have it on hand and usually end up using whatever’s in the fridge.
Tags: cooking, food, Mexican food, tacos, vegetarian, vegetarian dining, vegetarian tacos
Tacos are wonderful – healthy (well, it does depend on what you put in there, but it tends to be rather healthy!), yummy, and a great way to clean out the fridge of odd bits of leftover veg and cheese. How much better does it get!
Cheers.
I’m afraid the cheese and the deep-fried taco shells make tacos not one of the healthier dinners I prepare, but I do try to pile on the veggies to balance that out. They sure are yummy, though.
To avoid the fat of a deep fried taco shell, use a corn or a flour tortilla (or even a wrap or flat bread) to make a soft taco.
It’s not as crunchy if that’s what you really love about a taco (which I do) but it does have less fat.
Linda
Good suggestion, Linda. But oh how I love the crunch…